Description
A quick and easy dessert that combines bright lemon flavor, creamy cheesecake, and fresh blueberries into a delicious dump cake.
Ingredients
Cheesecake Layer
- 1 package (8 oz) cream cheese, softened (Use room temperature for a smoother filling.)
- 1 cup sour cream (Can substitute with Greek yogurt for a tangier flavor.)
- 1/2 cup sugar (Adjust to taste; can reduce by 1-2 tablespoons.)
- 1 tablespoon lemon zest (Increase to 2 teaspoons for more lemon flavor.)
- 1 tablespoon lemon juice (Freshly squeezed is best.)
Cake Layer
- 1 box lemon cake mix (A yellow cake mix can be substituted.)
- 1/2 cup unsalted butter, melted (Margarine can be used but will alter taste.)
- 1 cup water (Adjust according to cake mix instructions.)
Fruity Layer
- 2 cups fresh blueberries (Can use frozen blueberries; do not thaw.)
Instructions
Preparation and Mixing
- Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a mixing bowl, combine the softened cream cheese, sour cream, sugar, lemon zest, and lemon juice until smooth.
- Spread the cream cheese mixture evenly in the bottom of the prepared baking dish.
- Sprinkle the fresh blueberries over the cream cheese layer.
- In another bowl, combine the lemon cake mix with the melted butter and water. Mix until just combined.
- Pour the cake batter over the blueberries and cream cheese. Do not mix.
Baking
- Bake for 45-50 minutes or until the top is golden brown and a toothpick inserted comes out clean.
- Let cool slightly before serving.
Serving
- Serve warm or at room temperature. Pair with vanilla ice cream or garnish with lemon slices or powdered sugar.
- Cut into squares and use a thin spatula for easier serving.
Notes
Cover leftovers with foil or transfer to an airtight container. Store in the refrigerator for up to 4 days. For better texture, reheat in the microwave or the oven before serving.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert, Snack
- Cuisine: American